In Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling (Artisan Books 2015), Joe Carroll and Nick Fauchald offer up 75 outstanding recipes including this one for Axe-Handled Rib Eye Steaks framed around 20 lessons for better barbecue and grilling at home.
Read MoreGrilled Short Ribs with Vinegar-Glazed Charred Endive
In the US, we have such television BBQ and grilling personalities as Bobby Flay, Tuffy Stone, and Myron Mixon, while in South America they have Argentinian grill master Francis Mallmann.
Nearly six years after the debut of his immensely popular cookbook Seven Fires (Artisan Books, 2009) comes Mallmann's latest ode to live fire cooking -- Mallmann on Fire (Artisan Books, 2014) in which he offers up 100 mouth watering recipes. Throughout the book, Mallmann takes readers on a journey across the world as he cooks his way through the streets of Manhattan, mountaintops, beaches, snowy tundra, and so on, creating recipes that are inspired by his surroundings and take advantage of the local cooking techniques and ingredients.
Read MoreGrilled Chicken Wings with Burnt-Scallion Barbeque Sauce
If you've ever had the pleasure of eating at Husk in Charleston then you know what a true culinary mastermind Sean Brock is.
But if you haven't made it to Charleston (or you simply can't score a hard-to-come-by reservation), Brock's book Heritage (Artisan 2014) is filled with his mouth watering recipes including this one for grilled chicken wings with...wait for it...burnt-scallion barbecue sauce.
Read MoreCharred Radicchio with Sweet-and-Sticky Balsamic and Bacon
When it comes to pushing the boundaries of barbecue and grilling, I look no further for inspiration than Adam Perry Lang. A professional chef who has worked in some of the world's finest restaurants, Adam's first cookbook Serious Barbecue quickly became one of my favorites from beginning to end. A few years later, Adam followed it up with another instant classic Charred & Scruffed (Artisan Books) which includes countless wonderful recipes including this one for charred radicchio with sweet-and-sticky balsamic and bacon.
Read More